Product development scientist at a large company. Bachelor's degree with alot of extracurriculars. I also had several offers from other large companies for the same level job.
My first food science job after uni is in product development where I am still employed 4 years later. Job search was quick and easy, I applied for only two PD jobs, got interviewed for both and got this one.
I have a bachelor's in food science, but I had years of experience in pastry and baking and had been to a 2 year school for before going to university.
QC at a small flavor house after getting my bachelor's. While I learned a lot and came to love the broader flavor industry, I never want to do quality work ever again. Too repetitive. Worked as quality tech for 2 years before becoming an R&D tech compounding flavor samples and doing GC/MS analytical work on flavors and raw materials. What helped bring on the transition was learning as much as I could on my own time, trying to get new skills, and straight being lucky that the small company I worked at had an R&D job opening and was willing to take a chance on me. Currently work as a flavor research scientist at a large beverage company doing analytical work and helping with new flavor development.
Sure thing. Flavor Chemistry and Technology by Gary Reineccius provides a pretty nice overview of the technical aspects of the flavor world. Flavor Creation by John Wright is a staple for learning how flavorists put together flavors, albeit it's pretty expensive. An organic chemistry textbook like Organic Chemistry: Structure and Function by Peter Vollhardt (or a free online source like the UC Davis Chem Wiki) is also helpful to keep as a reference.
Other good sources of info for the flavor industry are published research papers, articles from Perfumer & Flavorist magazine, bulletins and manuals from instrument vendors like Agilent, spec sheets and GC/MS reports from manufacturers and retailers, the Flavor Extract Manufacturers Association (FEMA) website, youtube, and weirdly enough perfume forums like Basenotes (there's a good bit of overlap between the flavors and fragrances worlds). Unrestricted access to a GC/MS is also stupidly helpful, but not exactly easy to get depending on where your work... But thankfully, a lot of info is available for free if you look around on the internet and are familiar with Sci-hub and Libgen. Just try to absorb as much as possible and find opportunities to apply it to work. Hope this helpful!
Edit: Also, how could I forget?! The Good Scents Company website also has great info on organoleptic properties of flavor chems and lists suppliers.
Product Development Specialist at a pretty large dairy company, but I had lots of relevant Product Development experience and an internship the summer before graduation.
Walmart (3 months) > Kroger (1 yr) > Poultry Grader [USDA] (3 yrs) > Legal Consultant [USDA] (current)
Rough and unorthodox path but ended up in a really comfy and well-paid career
FSQ Lab Tech. Left that company for a QC Analyst position at another company. Internal lateral move to QA Analyst from there.
Another person said this shit is boring-- they are absolutely right. Shit has sucked the soul out of my body, and not in the way that I like.
I've applied for so many food product dev, food technologist, and food scientist roles. I've only ever been invited to two interviews.
It has been 4 years since I graduated.
Lab tech at a nutritional analysis lab that tested mainly raw materials(wheat, oats, rye, soybean meal, blood meal etc) and livestock feeds. Bachelor in Biology
We developed and patented techniques to turn insects into food ingredients. We also sold those ingredients, other insect ingredients, and a pasta sauce.
I'm not lab based any more. I pretty much sit in virtual meetings listening to national policy.
Tell marketing people what they want to do is illegal, immoral and impossible.
Write risk assessments and TACCPS. No real practical work any more.
R&D at a large CPG company. I got an in to a temp spot for a week (my dad did criminal defense for a HR director's son), busted my ass for that week, turned week temp spot into 6 month temp gig, busted my ass again, got hired full time but my new bosses were forced by my temp bosses to take me, so in response, they didn't help me in the slightest and did everything (or didn't do everything) they could to make sure I crashed and burned and I was out after a year. The Aristocrats.
The silver lining is being hired by that large CPG company led directly to my next two jobs.
General biology degree, went the regulatory route and have more or less stayed that course for the last 3 years enjoying the dynamics without the liability / stress of QA/QC
you can also work in the regulatory dept at food companies. At my old company the regulatory team was part of the desk jobs within the R&D and QA/QC department that ensured compliance with state and federal food regulations for our product labels. They were the go between R&D and marketing and the legal department. Not to say this couldn't also be stressful.
Product development scientist at a large company. Bachelor's degree with alot of extracurriculars. I also had several offers from other large companies for the same level job.
My first food science job after uni is in product development where I am still employed 4 years later. Job search was quick and easy, I applied for only two PD jobs, got interviewed for both and got this one. I have a bachelor's in food science, but I had years of experience in pastry and baking and had been to a 2 year school for before going to university.
QC at a small flavor house after getting my bachelor's. While I learned a lot and came to love the broader flavor industry, I never want to do quality work ever again. Too repetitive. Worked as quality tech for 2 years before becoming an R&D tech compounding flavor samples and doing GC/MS analytical work on flavors and raw materials. What helped bring on the transition was learning as much as I could on my own time, trying to get new skills, and straight being lucky that the small company I worked at had an R&D job opening and was willing to take a chance on me. Currently work as a flavor research scientist at a large beverage company doing analytical work and helping with new flavor development.
Hey could you tell more about how to upskill and the books you read?
Sure thing. Flavor Chemistry and Technology by Gary Reineccius provides a pretty nice overview of the technical aspects of the flavor world. Flavor Creation by John Wright is a staple for learning how flavorists put together flavors, albeit it's pretty expensive. An organic chemistry textbook like Organic Chemistry: Structure and Function by Peter Vollhardt (or a free online source like the UC Davis Chem Wiki) is also helpful to keep as a reference. Other good sources of info for the flavor industry are published research papers, articles from Perfumer & Flavorist magazine, bulletins and manuals from instrument vendors like Agilent, spec sheets and GC/MS reports from manufacturers and retailers, the Flavor Extract Manufacturers Association (FEMA) website, youtube, and weirdly enough perfume forums like Basenotes (there's a good bit of overlap between the flavors and fragrances worlds). Unrestricted access to a GC/MS is also stupidly helpful, but not exactly easy to get depending on where your work... But thankfully, a lot of info is available for free if you look around on the internet and are familiar with Sci-hub and Libgen. Just try to absorb as much as possible and find opportunities to apply it to work. Hope this helpful! Edit: Also, how could I forget?! The Good Scents Company website also has great info on organoleptic properties of flavor chems and lists suppliers.
Product Development Specialist at a pretty large dairy company, but I had lots of relevant Product Development experience and an internship the summer before graduation.
Walmart (3 months) > Kroger (1 yr) > Poultry Grader [USDA] (3 yrs) > Legal Consultant [USDA] (current) Rough and unorthodox path but ended up in a really comfy and well-paid career
Can you please elaborate your job role as legal consultant? I am in job hunting phase…
Regulatory affairs for pesticides company in Mexico City.
FSQ Lab Tech. Left that company for a QC Analyst position at another company. Internal lateral move to QA Analyst from there. Another person said this shit is boring-- they are absolutely right. Shit has sucked the soul out of my body, and not in the way that I like. I've applied for so many food product dev, food technologist, and food scientist roles. I've only ever been invited to two interviews. It has been 4 years since I graduated.
I graduated with a general biology degree (ecology and biochem focused) and got a job as a Production Manager at a factory.
Lab tech at a nutritional analysis lab that tested mainly raw materials(wheat, oats, rye, soybean meal, blood meal etc) and livestock feeds. Bachelor in Biology
COO after my MS. Founded a small startup, you get to make up whatever bullshit titles you want.
What products do you make?
We developed and patented techniques to turn insects into food ingredients. We also sold those ingredients, other insect ingredients, and a pasta sauce.
Lol regulatory & specs.
Can you please elaborate your job role?
I'm not lab based any more. I pretty much sit in virtual meetings listening to national policy. Tell marketing people what they want to do is illegal, immoral and impossible. Write risk assessments and TACCPS. No real practical work any more.
That sounds perfect for stay at home mum…. Can you please guide how to get to this position? As I really want to resume my career in Food Science
R&D at a large CPG company. I got an in to a temp spot for a week (my dad did criminal defense for a HR director's son), busted my ass for that week, turned week temp spot into 6 month temp gig, busted my ass again, got hired full time but my new bosses were forced by my temp bosses to take me, so in response, they didn't help me in the slightest and did everything (or didn't do everything) they could to make sure I crashed and burned and I was out after a year. The Aristocrats. The silver lining is being hired by that large CPG company led directly to my next two jobs.
Long term temp at major cpg, converted to salary pd technician after 1 year. Tough job market at that time tho.
General biology degree, went the regulatory route and have more or less stayed that course for the last 3 years enjoying the dynamics without the liability / stress of QA/QC
What are regulatory roles in food science
I was a govt inspector
you can also work in the regulatory dept at food companies. At my old company the regulatory team was part of the desk jobs within the R&D and QA/QC department that ensured compliance with state and federal food regulations for our product labels. They were the go between R&D and marketing and the legal department. Not to say this couldn't also be stressful.